CN103621955A - Pickling method for cedrela sinensis - Google Patents
Pickling method for cedrela sinensis Download PDFInfo
- Publication number
- CN103621955A CN103621955A CN201310640159.5A CN201310640159A CN103621955A CN 103621955 A CN103621955 A CN 103621955A CN 201310640159 A CN201310640159 A CN 201310640159A CN 103621955 A CN103621955 A CN 103621955A
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- CN
- China
- Prior art keywords
- water
- cedrela sinensis
- chinese toon
- putting
- cedrela
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a pickling method for cedrela sinensis. The pickling method for the cedrela sinensis comprises the following steps: a, cleaning the cedrela sinensis with clear water; b, getting 40 to 60 kg water, adding 1 to 2 kg baking soda into the water, uniformly stirring, and heating the water to 80 to 90 DEG C; c, putting the cedrela sinensis cleaned in the step a into the hot water processed in the step b, and quickly stirring for 20 to 50 s; d, fishing out the cedrela sinensis processed in the step c, putting into circulating cold salt water, and soaking for 30 to 60 min; e, draining off water on the cedrela sinensis processed in the step d, hermetically packaging, putting into a refrigeration house for storing. Through the change of the conventional pickling method, the conventional kneading technique is not adopted, so that the method not only ensures the shape, color and taste of the pickled cedrela sinensis, but also avoids the loss of moisture and nutritional ingredients in the cedrela sinensis, and improves the nutritional value of the pickled cedrela sinensis.
Description
Technical field
The invention belongs to field of food, be specifically related to the method for salting of a kind of Chinese toon.
Background technology
Chinese toon, has another name called Chinese toon bud, Chinese toon is first-class, and the blade of Chinese toon has unique dense taste, tender leaf is edible, after being dried, wears into fine powder, and vegetarian often brings and works as flavoring, in every 100 grams of Chinese toons, contain 9.8 grams, protein (hats of population vegetables), 143 milligrams of calcium, 115 milligrams of vitamin Cs (being only second to capsicum), 135 milligrams, phosphorus, 1.36 milligrams of carrotene, 1.50 milligrams, riboflavin, 4.5 milligrams of iron, 1.56 grams of crude fibres.Tender shoots is edible, but tender shoots growth is very fast, and several days time grew up to Lao Ye, and it is permanent to preserve, and the Chinese toon of pickling can preserve for a long time; Pickle in the past Chinese toon and adopted following steps more: select materials → rinse → controlling water dries → lower cylinder salting → inverted engine → rub → and cylinder → airing → spread bright salt → dress cylinder → envelope to hide, but this method for salting needs rubbing, changed the shape of Chinese toon, the Chinese toon of pickling is pitchy, cause the nutritional labeling of Chinese toon the inside to change, the Chinese toon nutritive value of pickling reduces, and this method for salting generally needs 3-4 time-of-week, and the cycle of pickling is long.
Summary of the invention
For solving existing above-mentioned deficiency of pickling Chinese toon technology, the invention provides the method for salting of a kind of Chinese toon, solved the above-mentioned defect of prior art.
The present invention is achieved through the following technical solutions:
A method for salting for Chinese toon, comprises the following steps: a, Chinese toon is clean with clear water; B, water intaking 40-60kg, Xiang Shuizhong adds sodium bicarbonate 1-2kg, stirs, and heats water to 80-90 ℃; C, Chinese toon clean in step a is put into the hot water that step b handles well stir rapidly 20-50s; D, the Chinese toon that step c is handled well are pulled out, put into circulation cool brine and soak 30-60min; Water on e, Chinese toon that steps d is handled well drains, and packs, and puts into freezer and stores.
The mass concentration of described cool brine is 5-15%.
Beneficial effect of the present invention: the present invention is by method for salting before changing; it is green that the Chinese toon of pickling is out; the gimmick of rubbing before not adopting; both shape, color, the mouthfeel of Chinese toon had been kept pickling out; also avoided the loss of moisture and nutritional labeling in Chinese toon; improved the nutritive value of pickling Chinese toon, and the cycle of pickling is short, is produced on a large scale.
The specific embodiment
Embodiment 1
A method for salting for Chinese toon, comprises the following steps: a, Chinese toon is clean with clear water; B, water intaking 40kg, Xiang Shuizhong adds sodium bicarbonate 1kg, stirs, and heats water to 80 ℃; C, Chinese toon clean in step a is put into the hot water that step b handles well stir rapidly 25s; D, the Chinese toon that step c is handled well are pulled out, and putting into mass concentration is that 5% circulation cool brine soaks 45min; Water on e, Chinese toon that steps d is handled well drains, and packs, and puts into freezer and deposits 8 days.
Embodiment 2
A method for salting for Chinese toon, comprises the following steps: a, Chinese toon is clean with clear water; B, water intaking 50kg, Xiang Shuizhong adds sodium bicarbonate 1.5kg, stirs, and heats water to 85 ℃; C, Chinese toon clean in step a is put into the hot water that step b handles well stir rapidly 30s; D, the Chinese toon that step c is handled well are pulled out, and putting into mass concentration is that 10% circulation cool brine soaks 30min; Water on e, Chinese toon that steps d is handled well drains, and packs, and puts into freezer and deposits 10 days.
Claims (2)
1. a method for salting for Chinese toon, is characterized in that, comprises the following steps: a, Chinese toon is clean with clear water; B, water intaking 40-60kg, Xiang Shuizhong adds sodium bicarbonate 1-2kg, stirs, and heats water to 80-90 ℃; C, Chinese toon clean in step a is put into the hot water that step b handles well stir rapidly 20-50s; D, the Chinese toon that step c is handled well are pulled out, put into circulation cool brine and soak 30-60min; Water on e, Chinese toon that steps d is handled well drains, and packs, and puts into freezer and stores.
2. the method for salting of a kind of Chinese toon according to claim 1, is characterized in that: the mass concentration of described cool brine is 5-15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640159.5A CN103621955A (en) | 2013-12-04 | 2013-12-04 | Pickling method for cedrela sinensis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640159.5A CN103621955A (en) | 2013-12-04 | 2013-12-04 | Pickling method for cedrela sinensis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621955A true CN103621955A (en) | 2014-03-12 |
Family
ID=50203686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310640159.5A Pending CN103621955A (en) | 2013-12-04 | 2013-12-04 | Pickling method for cedrela sinensis |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621955A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535930A (en) * | 2017-09-19 | 2018-01-05 | 安徽味仙食品有限公司 | A kind of processing method for salting of Chinese toon |
| CN109730299A (en) * | 2019-03-06 | 2019-05-10 | 安徽玉皇农业科技有限公司 | A kind of Chinese toon sauce processing method |
| CN109770332A (en) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | A kind of processing method maintaining Chinese toon dark reddish brown pool |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094241A (en) * | 1993-04-30 | 1994-11-02 | 郭长泰 | The method of pickling preservation of Chinese toon |
| CN1703962A (en) * | 2004-05-31 | 2005-12-07 | 袁世明 | Fresh keeping method of Chinese toon head like wild vegetable |
| CN101779702A (en) * | 2010-03-17 | 2010-07-21 | 安徽省农业科学院农产品加工研究所 | Method for frozen-storing and fresh-keeping cedrela sinensis at low temperature and method for flexibly packing cedrela sinensis |
| KR20130058560A (en) * | 2011-11-25 | 2013-06-04 | 계명대학교 산학협력단 | A salting method of tree sprouts |
-
2013
- 2013-12-04 CN CN201310640159.5A patent/CN103621955A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094241A (en) * | 1993-04-30 | 1994-11-02 | 郭长泰 | The method of pickling preservation of Chinese toon |
| CN1703962A (en) * | 2004-05-31 | 2005-12-07 | 袁世明 | Fresh keeping method of Chinese toon head like wild vegetable |
| CN101779702A (en) * | 2010-03-17 | 2010-07-21 | 安徽省农业科学院农产品加工研究所 | Method for frozen-storing and fresh-keeping cedrela sinensis at low temperature and method for flexibly packing cedrela sinensis |
| KR20130058560A (en) * | 2011-11-25 | 2013-06-04 | 계명대학교 산학협력단 | A salting method of tree sprouts |
Non-Patent Citations (2)
| Title |
|---|
| 柯乐芹: "香椿护色工艺研究", 《食品科技》, no. 7, 31 December 2007 (2007-12-31), pages 107 - 109 * |
| 赵贵红: "香椿芽贮藏保鲜与加工技术", 《蔬菜》, no. 6, 31 December 2005 (2005-12-31), pages 34 - 35 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535930A (en) * | 2017-09-19 | 2018-01-05 | 安徽味仙食品有限公司 | A kind of processing method for salting of Chinese toon |
| CN109770332A (en) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | A kind of processing method maintaining Chinese toon dark reddish brown pool |
| CN109730299A (en) * | 2019-03-06 | 2019-05-10 | 安徽玉皇农业科技有限公司 | A kind of Chinese toon sauce processing method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |